When Daddy Bakes (1)

Over the last few years, I have developed a new passion in baking. It started off with baking cupcakes for our own parties and gatherings, to cookies and now I have ventured into cakes.

Last weekend I made two chocolate cakes at one go, and last night I made two cheesecakes. It was Tai-tai's special request.



Cakes in the oven.




Cooling off..



Almost there...



Voila!! The final product!

I followed the following recipe, which was easy to follow and led me to the desired results:

(Recipe for 1 cake)

New York Cheesecake

250g pkt plain Digestive biscuits
125g unsalted butter, melted
750g cream cheese, at room temperature
215g caster sugar
1/2 teaspoon vanilla extract
Finely grated lemon rind from 1 lemon
2 tablespoons plain flour
4 eggs
300ml sour cream
Strawberries for decoration

Preheat oven to 160°C. Line the base of a 23cm (base measurement) springform pan with non-stick baking paper.

Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the lined pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Meanwhile, use an electric beater to beat the cream cheese, sugar, vanilla and lemon rind in a large bowl until just combined. Beat in the flour. Add the eggs, 1 at a time, beating well after each addition until combined. Fold in the sour cream until just combined.

 

Pour the mixture into the base. Place the pan on a baking tray and bake for 1 1/4-1 1/2 hours or until just set in the centre (a bit wobbly but this is perfectly fine and how it should be). Turn oven off. Leave the cheesecake in oven, with the door ajar of about 5 inches for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Place in the fridge for 4 hours to chill.

 

Top the cheesecake with the strwberries.